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Author Notes: So I'd just got back from holiday and had been to the market for supplies. When I got home, however, I realised that despite having bags full of fresh veg I had very little to draw them together with. What to do? Well, get happy with the vinegar, oil, garlic and honey and braise those gorgeous, violet lovelies, of course! The secret ingredient being the cynarin in the artichokes that makes everything around them taste sweet - yes, even vinegar ... —QuasiSiciliana
milliliters red wine vinegar
tablespoon olive oil
- Make the vinaigrette by whisking together the vinegar, honey, crushed garlic clove and olive oil. Adjust quantities and add seasoning to taste. Leave to meld while you prep your artichokes.
- Strip the tough outer leaves from your artichokes and discard. Stop when the leaves are pale yellow to the halfway point and snap from the plant easily.
- Give the vinaigrette another quick whisk to combine, then pour it into a roasting tin which is big enough to hold eight artichoke halves.
- Using a potato peeler, peel the stem of the first artichoke, then take a sharp knife and cut off the tops of the leaves at the halfway point, where they start to taper. Cut the dry end of the artichoke stem off and discard. Cut the whole artichoke in half lengthways.
- Working quickly to avoid discolouration, use a teaspoon to scoop the fluffy choke out of the centre of the artichoke head. Discard it and drop the artichoke halves, cut side down, into the pan with the vinaigrette.
- Repeat for the other three artichokes.
- Cover the pan with tinfoil and put into a preheated 180C oven for 40 minutes until the artichokes are softened through.
- Serve cold.
- This recipe was entered in the contest for Your Best Recipe with Vinegar